Balaram Mandal

Detail-oriented Sushi Chef and Cold Kitchen Commis with 2.7+ years of experience in premium fine dining and high-volume kitchens. Skilled in Nigiri, Maki, Sashimi, Uramaki, Dragon Roll, California Roll, Rainbow Roll, and Spicy Tuna Roll preparation. Consistently managed live sushi stations serving 80+ covers per shift with 100+ rolls prepared daily.

Strong knowledge of HACCP food safety standards, FIFO inventory management, kitchen hygiene protocols, and SOP compliance. Experienced in fish cutting, butchery, mise en place, and cold kitchen operations.

Sushi & Salad Commis II at PAPAYA RESTAURANT (2025-01 – 2026-02)

Fine Dining / Pan-Asian restaurant

• Independently managed sushi station serving 80+ covers per shift in a high-volume fine dining environment
• Prepared 100+ pieces of Nigiri, Maki, Uramaki, Dragon Roll, California Roll, Rainbow Roll, and Spicy Tuna Roll daily with consistent quality and presentation
• Maintained full HACCP compliance, food safety standards, and kitchen hygiene protocols throughout service
• Followed and enforced kitchen Standard Operating Procedures (SOP) during peak and off-peak service hours
• Coordinated with kitchen team to ensure smooth, timely service for all cold kitchen orders

Sushi & Salad Commis II at MOCKING BIRD CAFE (2024-01 – 2024-12)

Premium Café

• Managed cold kitchen and salad section with consistent high-quality output in a premium cafe environment
• Maintained FIFO (First In First Out) inventory system to minimise food waste and ensure ingredient freshness
• Mastered fish cutting and butchery techniques under senior chef supervision
• Prepared sushi rolls and cold kitchen items as part of daily mise en place routine
• Upheld hygiene, cross-contamination prevention, and food safety standards at all times

Sushi & Salad Commis III at FASHION KITCHEN (2023-06 – 2023-12)

• Trained under senior chefs in cold kitchen operations and foundational sushi preparation techniques
• Developed knife skills, mise en place, and kitchen SOP knowledge in a structured kitchen environment
• Assisted in daily preparation of sushi rolls, salads, and cold kitchen items
• Applied HACCP food safety and cross-contamination prevention standards from first day of service

Secondary School in Madhyamik – West Bengal Board of Secondary Education (2021 – 2021)